Preheat the oven to 170C Fan/ 190C / 375F & line a 9 inch square cake tin with parchment paper so that the ends of the parchment paper fold over the edges of the tin (this will help to ease the biscuit layer out of the tin once it’s been baked).

To make the biscuit dough, combine brown rice flour, baking powder, butter spread & coconut sugar and whisk using an electric whisk until combined. Transfer the mixture into the cake tin lined with parchment paper, spread evenly around the tin and press firmly with the back of the spoon. Don’t worry if the mixture is too crumbly, just make sure you pack it firmly and evenly. Gently prick the biscuit layer with a fork to stop from rising during baking. Bake in the oven for 10-13 minutes or until golden brown. Remove from the oven and let it cool completely.

In the meantime, make the caramel layer by combining peanut butter, maple syrup and coconut oil in a small saucepan over medium heat. Whisk continuously until well incorporated, about 2 minutes. Take off the heat and cool down completely.

Pour the caramel layer over the cooled biscuit base and spread evenly with the back of the spoon. Refrigerate for at least 30 minutes to allow to the caramel to firm up.

In the meantime, melt the dark chocolate. Break the chocolate into small pieces, transfer into a heatproof bowl & place over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water, otherwise it’ll burn the chocolate). Keep stirring the chocolate until melted. Remove from the heat.

Remove the biscuit and caramel bars from the fridge, take out of the tin by holding on to the edges of the parchment paper & cut into 12 even size pieces. Spoon the dark chocolate into the centre of each square and spread evenly until it runs down to the sides. Using a palette knife, spread the chocolate evenly around the sides. Repeat with each bar. Transfer into the fridge to cool for 15-20 minutes or until just firm.

Melt the white chocolate by repeating step 5.

Place the melted white chocolate into a zip lock bag, cut a tiny bit off the end with scissors (to form a piping bag). Stick the googly eyes onto the chocolate bars by adding a little drop of melted white chocolate to the back of the eyes (this will make them stick better). Then drizzle the white chocolate over the bars diagonally to imitate a mummy pattern. Repeat with all the bars. Refrigerate for 15-20 minutes to allow the chocolate to firm up.

These chocolate mummy bars will keep in the fridge in airtight containers for up to 5 days.